Recipe for a glorious chilli paste/spread
A couple of weeks ago I was inspired by something from one of the Moro cookbooks to make a roasted almond and chilli paste, to have with curry etc.
Anyway, I can’t remember it exactly but I’m still enjoying it from the fridge, one of my better creations and wonderfully hot.
You need
- A handful of whole almonds. I used ones that had not had the brown “chaff” removed
- 2 tsp of whole cumin seeds
- 1 clove garlic
- 25 or more large dried red chillis (the 10cm or so long ones from India)
- 1 tsp salt
- A little olive oil
How to make it:
- Roast a handful of whole almonds in the oven – don’t burn them but bring the flavour out. Roast them at say 180C for about 20 minutes
- Roughly chop the almonds
- Fry in olive oil a couple of teaspoons of whole cumin seeds. Once browning and aromatic, turn off and add 1 crushed garlic clove and mix
- Remove from the pan and put in a blender/chopper with the almonds and whole dried chillis
- Process until you have a coarse paste
The end result is quite a “rustic” coarse paste, with very strong flavour. Try it!
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I will have to try this. I have the Casa Moro cookbook, which is excellent.
I’d recommend the interestingly named Chicken Fattee. It’s a bit laborious to make, but it’s worth the effort.
Right, now back to Grails